Cooking In A Small Kitchen
by Arthur Schwartz
Boston: Little, Brown, 1978. 257p.

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From the jacket:

...a four-star cooking guide that shows you how to cut loose like a cordon bleu chef in a kitchen the size of a closet ... delicious, sophisticated cuisine in a pinch for yourself and any number of guests. ... Schwartz gives invaluable tips on how to juggle space and get double use from utensils, ... compiles "must have" and "should have" lists of implements for the efficient kitchen.

...Ranging from the modest to the opulent, the 236 international recipes in Cooking in a Small Kitchen include entries for soups, pasta, salads, one-pot and skillet dinners, and desserts, in addition to unique sections on breakfast or brunch and dinners for two and four that provide complete menus and advise you on timing and what kitchenware to use. ...A variety of mouth-watering dips, spreads, and pâtés that can easily be prepared ahead of time in a small kitchen prove that not only can you serve many guests in grand style, but you can quit the kitchen to join -- and enjoy -- your own party as well.